Uploaded April 2018 | Updated September 2026, 1 day ago
I found a fried shrimp recipe that I’d love to try. And I think it might work on fish too. I’ve got the shrimp. Now, if only I could catch a fish for this test. It’s below freezing out here. But let’s give fishing a try! Click on SHOW MORE for info on the tackle, lake and recipes.
- - - - - - - - INFO ON THE EQUIPMENT, FISH, LAKE, ETC. - - - - - -
THE BOAT: is a Bass Hunter that I ordered from Bass Pro Shops 13 years ago is discontinued. A subscriber informed me that he found the boat sold here: sportsmansguide.com/product/index/bass-hunter-ex-boat?a=670576. It looks very similar to my model.
THE MOTOR: A Minn Kota, Endura 55. It has a short shaft for small boats, and has 55 LBS of thrust. It runs on a single 12v, deep cycle battery. This exact model has been discontinued.
THE BAIT: an unknown brand of 1/16 ounce jig head in black with a live mealworm attached.
THE SPINNING REEL is a Pflueger Trion GX-5. This model is no longer made.
THE SPINNING ROD is a tiny Daiwa SMC401ULFS Spinmatic-C SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 pound line test recommended). It can be found on Amazon, Fish USA, and other places.
THE SPINNING REEL LINE is SpiderWire, Ultracast, Invisi-Braid in 10 LB test, 2 LB monofilament equivalent.
THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private.
FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp
WHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists come out and do an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12 inches, and to release the bigger ones. This rule is usually the opposite in large public lakes.
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” baseball cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!
VIDEOGRAPHY:
The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.
Background music is called “Off My Rocker” purchased from audioblocks.com.
- - - - - - - - - - RECIPES - - - - - - - - - -
CAULIFLOWER POTATO SALAD
My original video of this recipe is here: youtu.be/eW3pLwb3c5M
“Linda’s Low Carb Menus & Recipes: genaw.com/lowcarb/helens_potato_salad.html
16 ounces of cauliflower florets
4 hard boiled eggs, chopped
2 stalks celery, chopped
3 green onions
3 tablespoons yellow mustard
½ cup mayonnaise
2 tablespoons dill pickle relish, optional
⅛ teaspoon celery seed, optional
¼ teaspoon pepper, or to taste
½ teaspoon salt, or to taste
Pinch dill, optional
INSTRUCTIONS:
Cook the cauliflower until soft, but not mushy; drain well. Cool, then cut in small pieces. Mix the mustard with the mayonnaise, then mix all ingredients into the cauliflower. Chill at least 2 hours.
Makes 6 servings
Per ⅙ recipe: 215 Calories; 19g Fat; 7g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
CRUNCHY FRIED SHRIMP AND FISH
Recipe from: centercutcook.com/crunchy-fried-shrimp
INGREDIENTS
10 - 12 oz. raw shrimp, peeled and deveined (I used 26-30 count shrimp.)
10 - 12 oz. of raw fish fillets cut into pieces as large as the shrimp
⅔ cup low-carb, all purpose flour
3 eggs lightly beaten
1¾ cups breadcrumbs (I used low carb breadcrumbs)
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
vegetable oil or canola oil for frying
lemon slices for garnish
cocktail sauce for dipping
INSTRUCTIONS
Use paper towels to pat the shrimp dry. Toss the shrimp with salt, black pepper and garlic powder.
Gather 3 shallow casserole dishes. In one dish, add ½ cup flour. In another add 3 eggs, lightly beaten. In the 3rd add 1¾ cups bread crumbs.
Dip each shrimp in flour, then egg, then breadcrumbs. Use your fingers to press the bread crumbs onto each piece of shrimp.
Heat about two inches of canola or vegetable oil in a deep pot to around 350 degrees.
Deep-fry the shrimp and fish in batches, frying about 5 pieces at a time until golden brown. The they will cook very quickly!
Transfer them to a paper towel lined plate.
Serve with lemon slices and/or cocktail sauce or tartar sauce.
I found a fried shrimp recipe that I’d love to try. And I think it might work on fish too. I’ve got the shrimp. Now, if only I could catch a fish for this test. It’s below freezing out here. But let’s give fishing a try! Click on SHOW MORE for info on the tackle, lake and recipes.
- - - - - - - - INFO ON THE EQUIPMENT, FISH, LAKE, ETC. - - - - - -
THE BOAT: is a Bass Hunter that I ordered from Bass Pro Shops 13 years ago is discontinued. A subscriber informed me that he found the boat sold here: sportsmansguide.com/product/index/bass-hunter-ex-boat?a=670576. It looks very similar to my model.
THE MOTOR: A Minn Kota, Endura 55. It has a short shaft for small boats, and has 55 LBS of thrust. It runs on a single 12v, deep cycle battery. This exact model has been discontinued.
THE BAIT: an unknown brand of 1/16 ounce jig head in black with a live mealworm attached.
THE SPINNING REEL is a Pflueger Trion GX-5. This model is no longer made.
THE SPINNING ROD is a tiny Daiwa SMC401ULFS Spinmatic-C SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 pound line test recommended). It can be found on Amazon, Fish USA, and other places.
THE SPINNING REEL LINE is SpiderWire, Ultracast, Invisi-Braid in 10 LB test, 2 LB monofilament equivalent.
THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private.
FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp
WHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists come out and do an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12 inches, and to release the bigger ones. This rule is usually the opposite in large public lakes.
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” baseball cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!
VIDEOGRAPHY:
The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.
Background music is called “Off My Rocker” purchased from audioblocks.com.
- - - - - - - - - - RECIPES - - - - - - - - - -
CAULIFLOWER POTATO SALAD
My original video of this recipe is here: youtu.be/eW3pLwb3c5M
“Linda’s Low Carb Menus & Recipes: genaw.com/lowcarb/helens_potato_salad.html
16 ounces of cauliflower florets
4 hard boiled eggs, chopped
2 stalks celery, chopped
3 green onions
3 tablespoons yellow mustard
½ cup mayonnaise
2 tablespoons dill pickle relish, optional
⅛ teaspoon celery seed, optional
¼ teaspoon pepper, or to taste
½ teaspoon salt, or to taste
Pinch dill, optional
INSTRUCTIONS:
Cook the cauliflower until soft, but not mushy; drain well. Cool, then cut in small pieces. Mix the mustard with the mayonnaise, then mix all ingredients into the cauliflower. Chill at least 2 hours.
Makes 6 servings
Per ⅙ recipe: 215 Calories; 19g Fat; 7g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
CRUNCHY FRIED SHRIMP AND FISH
Recipe from: centercutcook.com/crunchy-fried-shrimp
INGREDIENTS
10 - 12 oz. raw shrimp, peeled and deveined (I used 26-30 count shrimp.)
10 - 12 oz. of raw fish fillets cut into pieces as large as the shrimp
⅔ cup low-carb, all purpose flour
3 eggs lightly beaten
1¾ cups breadcrumbs (I used low carb breadcrumbs)
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
vegetable oil or canola oil for frying
lemon slices for garnish
cocktail sauce for dipping
INSTRUCTIONS
Use paper towels to pat the shrimp dry. Toss the shrimp with salt, black pepper and garlic powder.
Gather 3 shallow casserole dishes. In one dish, add ½ cup flour. In another add 3 eggs, lightly beaten. In the 3rd add 1¾ cups bread crumbs.
Dip each shrimp in flour, then egg, then breadcrumbs. Use your fingers to press the bread crumbs onto each piece of shrimp.
Heat about two inches of canola or vegetable oil in a deep pot to around 350 degrees.
Deep-fry the shrimp and fish in batches, frying about 5 pieces at a time until golden brown. The they will cook very quickly!
Transfer them to a paper towel lined plate.
Serve with lemon slices and/or cocktail sauce or tartar sauce.
